Tuesday, September 7, 2010

2 Better Than Almost Anything Cake!

Today began a pretty busy week. . . Tonight was Back to School Night! I really enjoy my students' parents and have taught many older siblings so I have quite a few "repeat" parents sitting in my classroom each year! It is always fun to hear how the "older" ones are doing and hear about high school! I teach at such a wonderful school and never take my amazing job for granted! As I said yesterday, Parker came in town today. . . so, after school I raced home and made this cake before running to get mason jars for a party I am hosting Thursday (more about that later in the week!) and then hurried back up to school for Back to School night! When I came home, it was so much fun being together with my family and. . . eating this yummy cake!

Better Than Almost Anything Cake
1 package super moist German Chocolate cake mix
Water, oil and eggs (as called for on cake mix package)
14 ounces sweetened condensed milk
17 ounces caramel, butterscotch or fudge topping (I used caramel)
8 ounces frozen whipped topping, thawed
8 ounces toffee chips or bits (I would use less next time)

Preheat oven to 350 degrees. Bake cake as directed on package in a 13x9-inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake. 
Betty Crocker
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  1. A variation on the cake: don't select just ONE of the caramel, fudge or butterscotch toppings....I like to use a combination of fudge and caramel! It is also good (and makes a pretty effect) to drizzle the topping on top of the whipped topping.
    (Veronica Quick McCullough)


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